Turkey, Potatoes, and Dessert
Dr. John A. Allocca, www.allocca.com
Preheat the oven to 400 degrees F.
Place cut potatoes and place them on the bottom of a large poultry pan with v-shaped rack. Place cut carrots onions on top of the potatoes. Sprinkle with cold pressed olive oil, sea salt (small amount), black pepper, and garlic powder.
Place the turkey on the v-shaped rack.
Make a batter of olive oil, melted butter (small amount), sea salt (small amount), and black pepper. Inject the batter into the turkey.
Make a “tent” out of aluminum foil and place it loosely over the turkey to keep it moist.
Cook the turkey for 1 hour. Lower the temperature to 350 degrees F.
Insert a cooking thermometer into the breast of the turkey. Cook the turkey until it reaches 165 degrees F. Approximate cooking times:
10 pounds = 3 to 3-1/2 hours
15 pounds = 3-1/2 to 4 hours
20 pounds = 4 to 4-1/2 hours (feeds 10 people)
25 pounds = 4-1/2 to 5 hours
30 pounds = 5 to 5-1/2 hours
Remove the aluminum foil tent 1 hour before the turkey is cooked to brown the skin.
Apple Cashew Dessert
3 medium peeled and sliced apples (390 grams, 50.9 grams carbohydrate)
1 cup filtered water
1 cup cashew nuts (139 grams, 39.7 grams carbohydrate)
1 cup cashew flour (107 grams, 30.6 grams carbohydrate)
4 tablespoons unsweetened shredded coconut (2.3 grams carbohydrate)
4 fresh organic strawberries, sliced (12 grams, 4 grams carbohydrate)
Cinnamon (not for migraineurs)
Place all ingredients into a 4-quart saucepan and cook at medium heat for 10 minutes or until the apples are soft. Place the mixture into four 8 oz pyrex cups. Place one sliced strawberry on top of each cup. Sprinkle cinnamon on top of each cup. Refrigerate and serve cold.
Carbohydrate contents = 134.4 grams divided by 4 = 33.6 grams per serving.
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